Filipino Chicken Adobo is a beloved everyday dish in which chicken simmers in a savory-tangy mixture of soy sauce, vinegar, garlic, bay leaves, and black pepper.
This version browns the chicken first, then lets it braise gently so the sauce reduces around tender meat while the vinegar becomes mellow and balanced.
Let the vinegar simmer briefly after it hits the pan before stirring in the other liquids. That short pause softens its sharpest edge and builds a rounder sauce.
Serving Suggestions
Serve Chicken Adobo with plenty of steamed white rice to catch the sauce. Sliced cucumbers, tomatoes, or sautéed greens make easy fresh sides.
Recipe Notes
Chicken thighs are forgiving and flavorful, but drumsticks work well too. The adobo keeps for up to 4 days and often tastes even better after a night in the refrigerator.
Filipino Chicken Adobo
Equipment
- Large Dutch oven or skillet
- Tongs
- Wooden spoon
- Measuring cups
- Rice cooker or saucepan
Ingredients
Chicken and Marinade
- 2 lb bone-in chicken thighs skin-on or skinless
- 1/2 cup soy sauce regular or low-sodium
- 1/2 cup cane vinegar or rice vinegar
- 8 cloves garlic lightly crushed
- 2 whole bay leaves
- 1 tsp black peppercorns lightly crushed
Braise
- 1 tbsp neutral oil for browning
- 1 tbsp brown sugar optional, for balance
- 1 cup water plus more if needed
- 2 tbsp fresh scallions sliced, for garnish
To Serve
- 4 cups cooked white rice
Instructions
Marinate and brown:
- Combine the chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns in a bowl. Marinate for 15 minutes while you prepare the pan.
- Heat the oil in a large Dutch oven or skillet over medium-high heat. Lift the chicken from the marinade, reserving the liquid, and brown the pieces on both sides.
Braise the chicken:
- Pour the reserved marinade into the pan and let it simmer for 2 minutes without stirring.
- Add the water and brown sugar if using. Bring to a gentle simmer, cover, and cook for 30 minutes, turning the chicken once.
- Uncover and simmer for 10 to 15 minutes more, until the chicken is tender and the sauce is glossy and slightly reduced.
Serve:
- Taste the sauce and add a splash of water if it is too concentrated, or simmer a little longer if it is too thin.
- Discard the bay leaves. Spoon the chicken and sauce over steamed rice and finish with scallions.
Notes
- Do not skip the short vinegar simmer before adding the water; it helps the sauce taste balanced rather than sharply acidic.
- For crispier chicken skin, transfer the cooked thighs to a sheet pan and broil briefly before serving.
- Leftovers reheat gently in their sauce and keep refrigerated for up to 4 days.